Cranberry Pumpkin Bread
Warm up your kitchen with the irresistible aroma of Cranberry Pumpkin Bread, a deliciously moist and flavorful treat perfect for fall gatherings or cozy mornings. This easy-to-make quick bread combines the earthy sweetness of pumpkin puree with the bright tang of fresh cranberries, creating a delightful balance of flavors in every bite. Enhanced with warm spices like cinnamon and nutmeg and a hint of orange juice for a citrusy twist, this loaf is as comforting as it is eye-catching. Optional chopped pecans or walnuts add a delightful crunch, elevating this seasonal favorite even further. With just 15 minutes of prep time and a bake time of under an hour, this recipe is ideal for busy bakers looking to impress. Serve it as a festive breakfast, snack, or dessert—it’s the perfect way to celebrate the flavors of autumn!
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Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 0.25 cup orange juice
- 1 cup fresh or frozen cranberries
- 0.5 cup chopped pecans or walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
Step 3
In a medium mixing bowl, stir together the pumpkin puree, vegetable oil, eggs, and orange juice until smooth and fully incorporated.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Step 5
Fold in the cranberries and nuts (if using) gently to distribute them evenly throughout the batter.
Step 6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (1328.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3721.8 |
| Total Fat 164.2g | 0% |
| Saturated Fat 24.1g | 0% |
| Polyunsaturated Fat 69.1g | |
| Cholesterol 376.9mg | 0% |
| Sodium 2846.0mg | 0% |
| Total Carbohydrate 545.5g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 324.5g | |
| Protein 47.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 242.1mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 1405.6mg | 0% |
Source of Calories